Double Crust Chicken Pot Pie

This double crust chicken pot pie is perfect when you’re looking for comfort food!

Double crust chicken pot pie from scratch! Homemade comfort food on chilly nights! Makes great leftovers. Recipe on

Being my own boss is both a blessing and a curse. I don’t have a typical 9-5. Oftentimes it’s impossible to pull myself completely away from this job and just… live! I’m becoming boring.

So. I decided to make a rule for myself. 1 night a week. No work, no cell phones, no computers, no iPads, no i-whatevers. Real conversation, real moments, and 100% attention to my little family. And let me tell you, it feels awesome.

Last week, I unplugged by having a sangria filled date night with my husband using our fancy new china. Chicken pot pie on a weekday night is a good enough excuse to pull out the wedding china, right? It also pairs well with sangria… riiiight? Yes and yes. By the way, I’ve made about 5 batches of this stuff in the past month.

Double crust chicken pot pie from scratch! Homemade comfort food on chilly nights! Makes great leftovers. Recipe on

Good ol’ chicken pot pie is one of Kevin’s favorites. A down-home classic in the same stick-to-your-ribs family as mashed potatoes, gooey cinnamon rolls, and mac ‘n cheese. Creamy, peppery, buttery, chilly weather comfort food that’s worth every calorie. Is there a hashtag for #iworkoutforpotpie ? Maybe we should start one.

This double crust chicken pot pie recipe hits the spot. Satisfies the soul. The recipe is very simple to throw together. Pot pie isn’t anything difficult, it’s simply a mixture of chicken and veggies topped with a creamy, rich white gravy that is flavored with a little cooked onion, salt, pepper, and thyme. I use my favorite homemade pie crust recipe, both a sturdy crust on the bottom and a golden brown, flaky cloak on top.

Double crust chicken pot pie from scratch! Homemade comfort food on chilly nights! Makes great leftovers. Recipe on

Have you tried my homemade pie crust recipe yet? I use a combination of butter and shortening to get the flakiest, most tender, butteriest pie crust in all the land. Well, in all of my pie crust taste testing land. My husband loves it, so making chicken pot pie with both crusts was a no brainer. There are so many things you can do with an all-star homemade pie crust like apple pie baked IN apples, homemade pop-tarts (uh huh), and quiche! I love quiche. Need dinner on the fly? Store bought pie crust works too. I don’t judge.

The trick to the shiny golden brown crust? Egg wash. Always, always egg wash.

The options to switch up this chicken pot pie recipe are endless. It’s a great meal if you have veggies and meat to use up, which we did. Leftover turkey from the upcoming holiday will work just as well, too. I usually add mushrooms to pot pie, but didn’t have any when I made this. The seasonings are also something you can play around with– I simply use thyme, salt, and pepper. Parsley, rosemary, or a pinch of celery seed works too.

Taste and play around with what you like.

Double crust chicken pot pie from scratch! Homemade comfort food on chilly nights! Makes great leftovers. Recipe on

Some step-by-step shots at the bottom. Time to unwind with more pie. 🙂


Double Crust Chicken Pot Pie

  • Author: Sally
  • Prep Time: 2 hours, 50 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours, 25 minutes
  • Yield: serves 6
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


This double crust chicken pot pie is perfect when you’re looking for comfort food and don’t have all the time and energy in the world to whip it up! Make sure you check out the step-by-step photos at the bottom of the page, as well as my notes at the end of this recipe.


  • 1 recipe homemade pie crust*
  • 1 pound skinless boneless chicken breast, cubed
  • 1 cup sliced carrots (about 2 carrots)
  • 1/2 cup sliced celery (about 1 stalk)
  • 1/3 cup unsalted butter
  • 1/3 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 and 3/4 cups chicken broth
  • 2/3 cup half-and-half*
  • 1 cup frozen peas
  • 1 large egg, beaten
  • optional: sprigs of fresh thyme for garnish


  1. Prepare the pie crust as directed in my recipe, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you’ll be using both crusts.
  2. In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
  3. In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
  4. Preheat oven to 425°F (218°C).
  5. After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken mixture on top. Top with frozen peas. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg.
  6. Bake for 32 – 38 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes before serving. Makes amazing leftovers– the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.


  1. Make Ahead & Freezing Instructions: Filling and gravy can be prepared 1 day in advance, cover and chill in the refrigerator. Assemble, fill, and bake the next day as directed. The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. The unbaked OR baked pot pie freezes well for up to 2-3 months. Allow to thaw overnight in the refrigerator and bake as directed or bake to warm through.
  2. Pie Crust: Two 9-inch frozen (and then thawed) store-bought pie crusts are just fine instead of homemade. Puff pastry works too.
  3. Cream: Heavy cream or whole milk works instead of half-and-half to make an extra rich filling. I wouldn’t use lower fat milks; the gravy will be too thin.
  4. This is a wonderful recipe if you have extra meat or leftover veggies to use up. Turkey works wonderfully instead of chicken. You can use precooked meat. Simply skip the boiling and cook the carrots and celery with the onion and butter. Add some corn (frozen or fresh) when you add the peas. Feel free to add 1 Yukon gold potato, diced. You can cook them until soft with the onion and butter. Mushrooms are great too; you can add 1 cup sliced mushrooms when you cook the onion and butter. I wouldn’t add ALL of these veggies though as there isn’t enough gravy for it all. I don’t recommend going over 2 cups of veggies + 1 potato. (Onion doesn’t count!)
  5. Feel free to add fresh chopped parsley, a pinch of celery seed, or even a little rosemary. As long as there is salt and pepper (definitely thyme too), the extra seasoning in the pot pie is up to you. Taste and season how you like!

As directed in the recipe above, cubed chicken, celery, and carrots go into a pot. Fill with water to cover. Boil for 12 minutes.

Double Crust Chicken Pot Pie Recipe from

Steamy. And blurry? Sorry.

Double Crust Chicken Pot Pie Recipe from

As directed above, cook down the onion with some butter and minced garlic. I like to cook it until the butter slightly browns. Brown butter gives so much flavor to the filling. Then, whisk in spices, flour, chicken broth, and half-and-half to make a thick white gravy.

Heavy cream would make the creamiest filling, but I find it a little too rich. You may absolutely use it! I prefer half-and-half over whole milk or even buttermilk.

Double Crust Chicken Pot Pie Recipe from

Homemade pie crust.

Double Crust Chicken Pot Pie Recipe from

As directed above, roll out crust to fit into the pie dish (a 9-inch square baking pan works too). Fill with chicken and vegetable mixture, then top with frozen peas. I add the frozen peas at this point because they lose their vibrant green color when cooked with the chicken in the first step.

I work on a messy counter.

Double Crust Chicken Pot Pie Recipe from

Top with creamy gravy and then top with the other pie crust. Cut holes in the top to release some steam, crimp down the edges, egg wash and bake!

PS: here is the pie dish that I have. I’m totally a william’s sonomaholic these days. No, they absolutely aren’t paying me to be a fangirl.

Double Crust Chicken Pot Pie Recipe from

Double crust chicken pot pie from scratch! Homemade comfort food on chilly nights! Makes great leftovers. Recipe on

See more savory recipes.

Double Crust Chicken Pot Pie Recipe from This is my favorite recipe for pot pie. Creamy, comforting, easy dinner!
Double Crust Chicken Pot Pie Recipe from This is my favorite recipe for pot pie. Creamy, comforting, easy dinner!


  1. I just made this for my brother’s birthday! The crust was definitely worrisome in our hot midwest kitchen because it kept sticking to the counter and melting the fat; however, even with my setbacks, it turned out perfectly flaky and delicious! Even my dad, who’s sworn off chicken pot pie for over 10 years, went back for seconds and couldn’t stop praising it – our family and guests loved it, too. Absolutely a keeper (and now I’ve proven to myself that I can actually make homemade pie without totally disastrous results, which is always a plus). Thanks for the awesome recipe!!

  2. I love this recipe! I’ve made it multiple times and tonight I made it for a party of 12. It was a huge hit! Thank you again for a wonderful recipe! FYI I always double the filling.

  3. Sally, We love pot pie. And double crust? Yours sounds better than mine, and we won’t even try to compare the looks. I’ve gotta try your recipe. But I have a question: just 2 of us here, same as you. What do you do with the leftovers? Or do you modify your recipe for Kevin and you?

  4. Hi Sally!

    I am such a fan of chicken pot pie and I’m excited to try this recipe tonight! do you have to blind bake the bottom crust before filling? I don’t have a deep enough pie plate so I am using a casserole dish. How do we keep it from becoming soggy? Or will it naturally crisp on the bottom? Any suggestions on flavoring the crust? Maybe some green onions?



  5. Hi sally, I love all your recipes and tried to make this chicken pot pie. I used your homemade pie crust recipe to make the crust. Unfortunately my bottom layer was not baked even after I left it in oven for additional 10 mins. I got the perfect golden crust top layer. What may be the problem?

  6. Hi Sally
    I made this pie last night. First time ever making pastry from scratch and well a pie and omg I cant believe how good it came out. It was loved by the entire family. Im so proud of myself for making this entirely from scratch 😀 Thank you so much!!!!

  7. I never liked Chicken Pot Pie much. I would eat it, but never choose it. I made this recipe one night more for my husband as a good comfort meal. I am not a convert. I LOVED this pot pie!! I dream about it still! Literally one of the best things I ever put in my mouth. Best recipe ever, thank you! thank you!

  8. Made this recipe today . Ready to go in the oven and already smells amazing. I love the fact that there are  no canned ingredients. Thank you for sharing.

  9. If we are using already cooked chicken, I’m confused as of what to do … we skip the boiling part? How do the carrots and celery get cooked then, just in the oven?

    1. I’m in the middle of making this, and I originally had the same question. I sliced the carrots rather thin, and then cooked them with the celery and onions in a skillet with the lid on for a bit before taking the lid off and letting the onions get a little brown. Then when they where simmering with the broth and cream they got even a little softer. After the final bake I think they are going to be just right.

  10. Last night I made this for the first time for my boyfriend’s BOSS, coworkers and friends…. (this may very well be MY future boss as well!) I used your crust recipe and enlarged portions to make a big 9×13. WOW. Absolutely perfect. ~ I also made your sweet potato casserole. Everyone loved it. I’ve never gotten so many compliments before. Thank you, Sally!!! You made the night.

  11. Homemade pie crust can be intimidating for some and yes you can buy a pie crust. But please do yourself and family a great delicious favor and make this crust. I am 66 and have never rated a recipe before. Invest in a pastry cutter, maybe 5 dollars, and have patience. If you end up with chunks of butter, even better. If your crust breaks just pice it back together and if you just need a shortcut use a can of cream of chicken soup. I am just waiting for another reason to make this crust. My mother was an excellent baker and this beats hers by a million. Try it you will not be sorry

  12. Question: The flour and milk or half and half are clearly to make a roux for thickening, but is the flour necessary if you use cream?

  13. Made this for dinner tonight and it turned out fantastic! The pie crust was flaky and delicious. Love the details and pictures that you include with recipes. Thank you for sharing! 

    1. Definitely– I would lightly cover it. You can keep it at room temperature for a couple hours. Longer than that, I would stick it in the fridge.

  14. Just made this recipe – it is SUPERB – fabulous taste to the gravy – added mushrooms – can’t wait to have leftovers tomorrow, cold, with cold new potatoes and Heinz Salad Cream (a British salad dressing) – this will become a family favorite for sure – thanks for sharing 🙂 🙂 Best pot pie I’ve made 🙂

  15. Does it matter if I mix gravy with chicken and peas and then fill crust? Or is it best to top with gravy? Would the bottom crust become soggy if I mixed the gravy throughout?

    1. Hi Mel! After baking this pot pie a dozen or so times in the past few years, I know it doesn’t make a difference either way. You can mix the ingredients with the gravy and pour into the pie crust.

  16. Hi Sally! I am really excited about trying this recipe soon. Do you know where you got your pie crust shield? I just bought the same pie dish as you and want to make sure it fits :). Thank you!

  17. Hi Sally, I’ve baked many of your recipes, and they always turn out delicious (even though I have to make adjustments for dairy free) You’re my go-to for recipes! This particular recipe has become one of our special holiday meals. It’s always a huge hit. Just wanted to let you know before I asked my question. The question is: if I’m making a whole chicken pot pie to freeze then heat up later (not cook before freezing) do I need to refrigerate the dough for two hours before assembling the pie? Or since it’s going right into the freezer will it be fine?

    1. Hi Ash! That’s a great question. It’s much easier to roll out pie dough that has been chilled, so I recommend still chilling the pie dough. You may not need the full 2 hours; at least 1 hour would be fine.

  18. Can you use a store bought pie crust on bottom and then use puff pastry on top? Trying to make my sick parents a meal and I am not the best at crusts? Help!

  19. Hello Sally, I was wondering if I can make this recipe but in mini versions. I want to use a texas muffin pan and was wondering if I have to adjust the temp. How long do you think they will take in the oven? 15-20 minutes? Thank you so much!

    1. Hi Melissa! Yes, you can absolutely turn this recipe into mini pot pies. I’m uncertain of the exact bake time in your size pans but I would say around 20 minutes.

  20. Hello, I am not a very learned cook. I wanted to know, if we are boiling chicken in water with carrots and celery, aren’t we making chicken broth? If so can’t I store that or use it in the recipe? If not thank you for your patience in reading this.

  21. Your Overnight Cinnamon Rolls have already made me a legend with my friends and family and tonight a new legend was born! The crust on this was flaky, buttery, golden perfection and my family is already making plans for future variations of the filling. Your website started me on what my family calls my “baking therapy” and I always look to you for inspiration. Thank you ma’am and keep the yummy goodness coming!

  22. Thanks for this fabulous recipe. Just made this… husband says it’s excellent! Next time though I will reduce the amount of pepper to 1/4 tsp. It was a bit too peppery for him. And a note to anyone who wants to just use 2% milk to make the gravy, (that.s what I had in the house) it worked like a charm. To me the gravy consistency was perfect!

      1. Thank you for replying so quickly! I appreciate it. This will be my first attempt at homemade crust. I am intimidated by it, but I have always wanted to try it.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally